Colcannon Cakes with Smoked Salmon and Apple Malt Vinegar Glaze

St Paddy’s Day may be over, but the Irish traditional Colcannon can be enjoyed year round. Colcannon is a traditional Irish dish of mashed potatoes with cabbage or kale. Serve with sliced tomatoes and soft eggs for breakfast or create a delicious dish with smoked salmon. This recipe is from our vomFASS corporate collection.

Ingredients: (serves 6)
Colcannon Cake Mixture:
• 2 cups creamy mashed potatoes
• 1 egg
• 1 TBLS vomFASS Grape Balsamic Vinegar (White Balsamic)
• 2/3 cup chopped wilted greens (i.e. kale or spinach or cabbage)
• 1/4 cup bread crumbs
• ½ cup chopped scallions
• 1/4 cup all-purpose flour

Apple Malt Vinegar Glaze:
• 1/4 cup vomFASS Apple Balsamic Star
• 1/8 cup vomFASS Craft Beer Balsam Vinegar

Garnish:
• Breadcrumbs for coating
• 3-4 TBLS vomFASS Sun Meadow ‘buttery’ Oil
• 3 oz. sour cream or crème fraiche
• 4 oz. cold smoked salmon, thinly sliced
• Apple Malt Vinegar Glaze
• 12 Fresh dill sprigs

Directions:
Colcannon Cake Mixture:
1. Gently and evenly mix together the potatoes, egg, vinegar, greens and bread crumbs.
2. Taste and add additional salt and / or pepper if needed.
3. Mix in enough flour so did it's easy to form balls and the mixture does not stick to your hands. Chill for at least two hours.

Apple Malt Vinegar Glaze:
1. Add vinegars to a sauté pan and reduce to a glaze. It is ready when the vinegar sauce lightly coats the back of a spoon. Use low heat so the vinegars do not burn.
2. If the glaze is too thick when cool, just add a little vinegar to thin until desired texture is obtained.

Cooking and Garnish:
1. Form roughly 12 3/8 "cakes, coat each cake evenly with bread crumbs and sauté in Sun Meadow Oil until golden brown; place on paper towel and gently pat dry.
2. Place on plates with a dollop of crème fraiche and rolled smoked salmon slices.
3. Drizzle with apple vinegar glaze paints and top with fresh dill.
4. Serve and enjoy with family and friends.

Recipe Notes: In a hurry firm use leftover mashed potatoes and frozen chopped spinach (squeezed dry). If you have time, sauté 1/2 lb. fresh greens in 1 TBLS of Sun Meadow Oil , cool and chop. Make a batch of colcannon ahead of time. Store in airtight container 3-5 days in fridge.